Ingredients

5 cups stale bread, torn into small pieces (while any stale bread will do, I used a French bread)

3/4 cup butter, divided

1 1/2 cup sugar, divided

3 teaspoons vanilla extract, divided

2 cups eggnog, (eggnog with or without alcohol added will work)

6 eggs, divided

2 tablespoons whiskey, divided

2 cups heavy whipping cream

Preparation

For the Bread Pudding:
Put bread in a large bowl and mix with 1/2 cup melted butter. Mix in 1 cup sugar, 2 teaspoons vanilla, eggnog, and 5 eggs. Let sit for at least thirty minutes. Distribute evenly between cupcake liners. Bake at 350º for 20 minutes.
For the Whiskey Sauce:
Heat 1/2 cup sugar, 1/4 cup butter, and 1 egg in a small saucepan and stir until fully integrated. Remove from the heat and stir in 1 teaspoon vanilla and whiskey.
For the Whiskey Whipped Cream:
Whip whipping cream until light and fluffy.
Mix in whiskey sauce until integrated.